Cranberry Upside Down Cake recipe

An easy and tasty cake that will delight your dinner guests, this Cranberry Upside Down Cake features fresh cranberries atop a fluffy and delicious cake. Serve this decadent dessert warm and watch as your guests marvel at its beauty and flavor!

Ingredients:

• 4 tbsp sweet butter, softened
• ¾ brown sugar, packed
• ¼ tsp cinnamon
• ¼ tsp orange zest
• 2 c. fresh cranberries
• ¾ c. sweet butter, very soft
• 1 c. white sugar
• 1 large egg yolk
• 2 large eggs
• 1 tsp vanilla extract
• 2/3 c. sour cream, room temperature
• ½ tsp salt
• 1 ¾ c. cake flour
• 1 tsp baking powder
• ½ tsp baking soda

Directions:

1. Preheat oven to 350 degrees.

2. Place 4 tbsp butter in a 9” cake pan. Place in warm oven for 4-5 minutes or until butter melts fully. Stir brown sugar, cinnamon and orange zest into butter, spreading sugar mixture evenly across the bottom of the cake pan. Carefully place cranberries in an even layer over the butter and sugar mixture. Set cake pan aside.

3. In large bowl cream together butter, sugar and egg yolk. Slowly whisk in eggs, vanilla extract, salt and sour cream until completely combined.

4. Sift in flour, baking soda and baking powder. Whisk in dry ingredients until batter is smooth and lump-free.

5. Carefully pour cake batter over cranberries. Bake for 1 hour or until the center of the cake is dry to touch, and a knife inserted into the center of the cake comes out clean.

6. Remove from oven and let cool for 5-10 minutes. Run a knife around the edge of the pan and carefully invert onto a serving plate. Let rest an additional 15 minutes. Serve warm or at room temperature.

Author: Catherine Herzog

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